Pondalowie was established with particular wines and styles in mind. Pondalowie have taken an impressive number of international awards, cementing their reputation as a leading producer, highlighting the strength of Bendigo as an elite provenance of world class Shiraz. A profound construct of Bendigo Shiraz, rich and complex with lovely integration between intense dark fruit flavours and fine, ideally suited to juicy meats, trimmed by caramelised onion and dressed in red wine jus.

$4499each $539DOZEN EACH DOZEN Dominic and Krystina Morris have spent many years working consecutive vintages in Australia and Europe. They chose the Bendigo region to plant a vineyard with varietials that they were passionate about. A highly capable winemaking team together, both bring to Pondalowie unique skills and experiences gained from their backgrounds in the wine industry. Krystina has a degree in Oenology from Adelaide University and has worked as a winemaker in the Barossa and McLaren Vale, as well as in the Alentejo and Douro regions of Portugal. When the Douro Valley winery that Dominic worked for won International Red Wine of the Year, Dominic was invited to stay on and continue as star winemaker.

Deep scarlet in colour. The addition of Viognier adds elegance and seductiveness to the aromatics and transforms the tannins to silk without compromising any of the full bodied power and rich blackberry, dark cherry fruits and complex spices of the Shiraz. Pondalowie has fantastic palate structure, balance and length, matured in older oak barrels to retain the rich fruit concentration.

$11899each $1427DOZEN EACH DOZEN

Blessed by the finest microclimes in Mornington, the Port Phillip property is a decidedly cooler suntrap amongst the undulating folds of scenic vistas near Red Hill. There are a mere half hectare of Port Phillip Shiraz vines, fully mature and cosseted with care, they yield the most engaging quality of harvest on the peninsula with each and every vintage. A wine of concentration, brooding fruit and evocative savouryness, the Shiraz of choice to decant and breathe, before service alongside charred meats, crackling pork or Chinese duck.

$3699each $443DOZEN EACH DOZEN The viticulture at Port Phillip is proudly old fashioned, biological farming systems focus on the health of soil through the use of compost teas, mulches and natural plant conditioners. Grapes are all picked by hand and any questionable bunches are discarded. Shiraz is harvested and treated to a traditional old world vinification in a mix of open top concrete and wooden vessels, a portion of whole bunches are included in the macerations, inoculated to the action of wild indigenous yeasts, for three weeks of ferment. Upon completion, batches are filled to seasoned French oak barriques for spontaneous malolactic and sixteen months maturation, bottled without fining or filtration.

Deeply coloured. Cracked pepper and char, a complex mix of red and black fruits, wet forest, seasoned by charcuterie and lithe spice. The medium weight palate is laden with blackcurrant, mixed dark berry and fleshy plum flavours, a twist of milled pepper and trade spice, audacious, framed by cherry oak and supported by agile tannins, all the way to a long sustained finish.

Port Phillip Vineyard is quite small at only nine hectares, there are however unique microclimes within the property which make a rather articulate wine. During the harvest of a finer, warmer growing season, the team may set aside fruit fom a half hectare block of older vines, for a limited edition Shiraz of added richness, elocution and depth. Serenne makes a wine of dulcetly aromatic, black plum and mulberry flavours, a measure of vegemite savouryness and the piquancy of spiced game, the tannins are conspicuously tranquil, secure yet serene.

$5499each $659DOZEN EACH DOZEN The viticulture at Port Phillip is all about maintaining a clean, healthy environment to encourage vines to grow the highest quality grapes. There are never any quotas, a smaller harvest of better fruit is the priority with every vintage, all that's required is respect for the sanctity of the soil and mother nature will take care of the rest. Shiraz grapes are destemmed, a portion remains as whole bunches, into traditional open vats for maceration and eighteen days of wild indigenous yeasts ferment. Batches are filled to seasoned French oak barrels for completion of spontaneous malolactic and sixteen months maturation, bottled without fining or filtration.

Dark purple crimson colour. Fragrant compote of blackcurrants, raspberry and blackberries, a savoury cleave of smoked meats and crushed meadow herbs, supported by the intrigue of barnyard and wet clay. The palate is ripe yet linear, juicy yet sinuous, layered with savouryness and ripe red berry flavours, its graceful earthiness and attractive plumpness complement an elegant tannin line.

Melbourne entrepreneur Ross Shelmerdine commissioned industry maestro Colin Preece in 1967 to find the best Victorian sites for making great wine. Preece chose an old grazing property in the Nagambie district of central Victoria for its climate, soil and proximity to waterways. Preece Shiraz is still vinified at the renowned Mitchelton wineworks, sourcing the best fruit from a diversity of vineyards to create a rich complex wine with expressions of spiced plum and juicy blackberries, supported by fine tannins and a measure of elegant vanilla oak.

$2199each $263DOZEN EACH DOZEN Grapes are sourced from select sites within central Victoria including the Mitchelton estate vineyard which provides the foundation for the wine's profound varietal expression. Close attention to canopy and yield management on an individual site basis ensure the fruit achieves full flavour expression. Ferments are temperature controlled and treated to regular pumpovers for full colour and flavour extraction from skins. The finished wine is matured in a combination of seasoned French and American oak barrels, to impart mellow chocolate, vanilla and spice characters while softening the tannins.

$8399each $1007DOZEN EACH DOZEN

The Yabby Lake team know about things Heathcote Shiraz. Red Claw is clearly a very special wine, crafted from hand picked parcels of the most intensely flavoured fruit, harvested off the prestigious Heathcote Estate Vineyard. A stately construct of Shiraz, layered with viscous black berry fruit flavours and sheathed in carriage of stealthy terra rosa tannins.

$2899each $347DOZEN EACH DOZEN Heathcote is renowned the world over for Shiraz. The rich red Cambrian soil and dry mild climate provide the idyllic foundation for producing world class wines. Yabby Lake enjoy close ties to the region and have secured fruit from the best vineyards, expressly for the formulation of powerful yet approachable wines. Parcels of Shiraz from the prestigious Heathcote Estate property are vinified for three weeks on skins in a traditional mix of open and closed fermentation vessels. Upon completion, components are pressed to a selection of seasoned and new, exclusively French oak hogsheads and barriques for fifteen months maturation and a periodic course of racking for clarification before assemblage.

Dark red/purple. Lovely intense Shiraz fruit leaps from the glass, berry fruits, spices and clove dominate, brooding with underlying scents of pepper, herbs of provence and classy French oak. The palate is loaded with dark fruited intensity, texture, balance and length of palate. Lush ripe sweet berries are followed by subtle nuances of spice and toasted oak.

Heathcote specialist Peter Dredge has worked alongside Hoddle Creek Estate's Franco d'Anna and McLaren Vale's eminent Ben Riggs at nearby Sanguine Estate. Planted in 1971 to ancient Cambrian soils, the unirrigated single parcel of mature vines at Red Edge yields a scant one to 1½ tons of fruit per acre. A multi layered, rich and powerful palate, yet elegant with fine grained tannins, splendid structure and superior length. Match your Red Edge to a juicy scotch fillet steak or trussed and smartly dressed game.

$4599each $551DOZEN EACH DOZEN Red Edge vineyard was planted in 1971 and named Red Hill by founder Vern Viertmann. In 1980 it was acquired by Laurie Williams and John Flynn who produced the highly acclaimed 1981 and 1982 vintages of Flynn and Williams. Viniculture at the tiny, a few hundred cases, estate is true to the boutique vineyard operator's minimalist, traditional principles. Small batch open fermentations using wild indigenous yeast, inclusion of some whole bunches, and neither fining nor filtration at bottling, achieve a wine exhibiting real individuality and a true expression of Heathcote terroir. Maturation twelve months in a combination of new and used French oak barrels.

Deep, dark red in colour. Sweet rich upfront fruit expected of Heathcote Shiraz. Sweet powerful intense fruit, still quite tight with spicy acidity, and fine grained charry tannins. An unctuous palate, demanding another mouthful. Juicy sweet berry fruit leading to a flavourful firm tannin finish.

Long Paddock sources the best possible Shiraz from some of the finest Victorian vineyards, but relies on a few unique sites to form the backbone of fruit, vines of superior quality which have been supplying Redbank since inaugural vintage. Parcels from warmer climes conrtibute edifying plum and cherry flavours, cooler climes yield fruit that's deeply saturated in colour, bristling with piquant spice notes, framed by firm and supportive, mouth filling tannins.

$1599each $191DOZEN EACH DOZEN Grapes are harvested from small family operated vineyards, some are in Victoria's high country, covered in snow during winter and shrouded by cloud at other times of year. Further harvests of Shiraz from slightly warmer climes contribute complexity. Fruit is inoculated in a combination of large static and rotary fermenters. Warm temperatures at the onset of vinification and an average of three to five days post ferment maceration have extracted soft fleshy tannins and formed a solid palate structure. Maturation in a combination of prior use American and French oak barriques has integrated the wine and softened the tannins, achieving a generous Shiraz style.

Deep crimson in colour. Brooding aromas of plum and dark berry fruits with a hint of cedar and star anise. The palate is expressive of its cool climate origins, rich yet elegantly structured with generous dark chocolate, blackberry and spice flavours on the palate, finishing with soft tannins. Delicious current drinking alonside sausages and rosemary spuds.

Redman's Coonawarra are still made by the Redman brothers from fruit grown to the original family parcels established in 1908. The association began circa 1901 when Bill Redman at the tender age of fourteen, arrived in South Australia to work amongst the vines. He quickly formed an affiliation with the area and six years later encouraged the rest of his family to join him. Grown to some of the best sites on Coonawarra's Terra rosa, this well appointed wine offers commodius fruit flavours, subdued oak and the most hospitable tannins.

$2499each $299DOZEN EACH DOZEN Grown to famous old vineyard sites and hand crafted to traditional techniques by the third generation of Redmans. Oak maturation has played an important role at Redman, a five year life cycle for each barrel means that the influence of oak will always be secondary to the quality of fruit. Aged a year in a mix of new and prior use American and French oak barrels.

Purple red in the glass. Dark, dense and spicey, with broodiing bouquets of currant and chocolate, cola, ferrous soils and mint, aromas that are clean and intense, freshly ground pepper, subdued vanilla oak, red cherries and plum. The mid weight palate shows spicey fruit, firm tannins and balanced acidity. The bright finish is clean with lingering flavour.

$1999each $239DOZEN EACH DOZEN

$3899each $467DOZEN EACH DOZEN